Description
This Broccoli Cheddar Soup is creamy, cheesy, and full of flavor. Made with fresh broccoli, sharp cheddar, and a velvety roux, it’s the ultimate comfort soup that beats any restaurant version.
Ingredients
1/4 cup unsalted butter
1 medium yellow onion, finely diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups half-and-half or whole milk
1 cup heavy cream
1 lb broccoli florets, blanched
8 oz sharp cheddar cheese, freshly shredded
4 oz Gruyère cheese, shredded (optional)
1/2 tsp paprika
1/4 tsp nutmeg
Salt and black pepper, to taste
Instructions
1. Blanch broccoli in salted water 2–3 minutes, plunge into ice bath, drain, and set aside.
2. Melt butter in a Dutch oven. Sauté onion until translucent (5–7 minutes). Add garlic and cook 1 minute.
3. Sprinkle flour over onions and whisk 2 minutes to form roux.
4. Gradually whisk in broth, then half-and-half and cream. Simmer gently.
5. Add broccoli, paprika, and nutmeg. Simmer 10–15 minutes to thicken.
6. Reduce heat to low. Stir in cheeses gradually until melted and smooth.
7. Season with salt and black pepper to taste.
Notes
Shred your own cheese for smooth melting.
Do not boil soup after adding cheese to prevent graininess.
Blanch broccoli first to keep it vibrant and tender-crisp.
Thin soup with extra broth or cream if needed.
Store leftovers up to 4 days; reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 95 mg